Pineapple & Avocado Salad
This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.
1 cup each
¼ cup thinly sliced red onion, separated into rings
2 firm ripe avocados
1 medium fresh pineapple
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
½ teaspoon kosher salt
- Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
- Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
- Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with 1/4 teaspoon salt and drizzle with half the dressing; repeat the layers.
© Meredith Corporation. All rights reserved. Used with permission.